Gluten Free Veggie and Herb Quiche Recipe
This gluten free quiche features a homemade buttery and flaky pie crust filled with a creamy mixture loaded with fresh vegetables like asparagus, bell pepper, spinach, and flavorful herbs. Topped with melted sharp cheddar cheese and fresh herbs, it’s a delicious and impressive dish perfect for brunch or dinner.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust
- ½ batch gluten free pie crust
Filling
- 2 tablespoons unsalted butter
- ½ cup white or yellow onion, diced
- 1 tablespoon minced garlic
- 1 cup asparagus ends, cut off and diced
- 1 green bell pepper, diced
- 2 cups fresh spinach
- 5 large eggs
- ½ cup half and half
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- 1 ½ cups shredded cheese (sharp cheddar recommended)
- Fresh chives and parsley for garnish
Instructions
- Prepare the crust: If using a homemade gluten free pie crust, prepare it according to your recipe and press into a pie dish. Bake the crust at 350°F (175°C) for 15 minutes to partially bake it. If using store-bought gluten free pie crust, also bake at 350°F for 15 minutes. This pre-baking prevents a soggy bottom.
- Sauté the vegetables: While the crust bakes, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then add minced garlic, diced green bell pepper, and diced asparagus, cooking another 3-4 minutes. Finally, toss in the fresh spinach and cook just until wilted. Remove from heat and set aside.
- Mix the filling: In a medium bowl or stand mixer bowl, beat together 5 large eggs, ½ cup half and half, fresh thyme, salt, black pepper, and dried basil for about 1 minute until well combined and slightly frothy.
- Combine filling and veggies: Add the sautéed vegetables into the egg mixture and whisk gently to combine all ingredients evenly.
- Assemble and bake the quiche: Pour the egg and vegetable mixture into the pre-baked gluten free crust. Sprinkle 1 ½ cups shredded cheese evenly on top. Bake the quiche at 350°F (175°C) for 45-55 minutes, or until the center is just set and a knife inserted in the middle comes out clean.
- Cool and garnish: Allow the quiche to cool for 15-20 minutes to set fully. Garnish with fresh chives and parsley before serving for a bright, fresh finish.
Notes
- Using fresh herbs like thyme and parsley enhances the flavor, but dried herbs can be used in a pinch.
- Feel free to swap the vegetables based on seasonality or preference — mushrooms, zucchini, or tomatoes work well.
- The half-baking of the crust is crucial to prevent sogginess from the moist filling.
- Allowing the quiche to cool before slicing helps it hold its shape better.
- This recipe is great for meal prep and tastes delicious served warm or at room temperature.
